Prep 20 mins
Cook 10 mins
From throw down with bobby flay. made it before great recipe. lost it and just found it again. putting it on here for safe keeping. I get less dumplings then recipe says but I fill it more. I also use square wonton wrappers.
- 2 tablespoons canola oil, plus more for frying dumplings
- 1 cup diced onion
- 3 tablespoons minced fresh garlic cloves
- 2 tablespoons minced ginger
- 1 cup garlic chives, chopped
- 1 1⁄2 lbs ground pork
- 1 (8 ounce) package silken tofu
- 2 tablespoons hoisin sauce
- salt and pepper
- 1 (16 ounce) package dumpling wrappers
- 1 egg, beaten and reserved in a small bowl
- 1⁄2 cup water or 1⁄2 cup chicken broth
- In a large pan with a lid, heat the canola oil over medium heat. Add onions, garlic, ginger, and garlic chives and cook for 8 minutes. Season with salt and pepper and let cool. Wipe out the pan for frying the dumplings.
- In a large bowl, combine pork, tofu, and hoisin sauce with the chive mixture.
- Holding dumpling wrapper flour side down, place a teaspoonful of pork mixture onto the middle of the wrapper.
- Dip your index finger into the beaten egg and rub it over half of the outer edge of the dumpling. Fold dumpling in half, crimping it in the middle and sealing along the egg-moistened edge, taking care not to leave any air pockets.
- Repeat procedure until all dumplings are made.
- Heat more canola oil in the pan over medium-high heat. Pan fry the dumplings until crisp and golden brown on both sides, about 2-3 minutes.
- Pour the water or broth into the pan, and quickly cover the pan with the lid. Continue to cook the dumplings a few minutes more and remove to a serving dish.
- Serve with the dipping sauce of your choice.
- Makes about four dozen dumplings.